Winter salad with fondant pears

For 4 people

4 pears (ideally rocha)
2 tbsp of honey
1 lemon juice
8 tbsp of olive oil
1 tsp of thyme and rosemary
1 handful of nuts
150g of Gorgonzola or St Agur
Arugula
Shavings of parmesan
Balsamic cream
Balsamic vinegar and olive oil for the dressing

The pears must be ripe.

Cut the pears in half, remove cores using a melon baller, and cut a slice at the opposite so the pears stay steady. Place them in an ovenproof dish.

Mix the honey, the lemon juice, the olive oil, the thyme and rosemary in a bowl. Pour the mix in the pears’ hole, and brush them with it. Bake in preheat oven at 200°C, for 10 to 15 minutes.

Take the pears out, garnish with the chosen cheese and coarsely crushed nuts, and bake 5 more minutes, until the cheese is melted.

In the plates, place the Arugula salad, drizzle with olive oil and Balsamic vinegar. Drop the pears on the salad, and add a few drops of Balsamic cream on top. Finish with a few shavings of Parmesan and enjoy immediately.

Plate: Albertine @ Bernardaud

Fabrice